Pizza Supreme

Oxmoor House
Brighten a homemade version of a take-out favorite with two different colors of bell peppers. Use your own color combo, or any bell peppers you have on hand.

Yield:

6 servings (serving size: 2 wedges)

Recipe from

Recipe Time

Hands-on: 21 Minutes
Total: 1 Hour, 5 Minutes

Nutritional Information

Calories 320
Fat 9.5 g
Satfat 3.4 g
Monofat 4 g
Polyfat 1.1 g
Protein 13.7 g
Carbohydrate 48.7 g
Fiber 6.5 g
Cholesterol 27 mg
Iron 1.4 mg
Sodium 497 mg
Calcium 13 mg

Ingredients

1 (16-ounce) refrigerated fresh pizza crust dough
Cooking spray
2 teaspoons olive oil
1 (4-ounce) turkey Italian sausage link
1 cup sliced mushrooms
1 cup thinly sliced red bell pepper
1 cup thinly sliced orange bell pepper
1 cup thinly sliced onion
1/4 teaspoon crushed red pepper
3 garlic cloves, thinly sliced
3/4 cup lower-sodium marinara sauce (such as McCutcheon's)
4 ounces fresh mozzarella cheese, thinly sliced

Preparation

1. Preheat oven to 500°.

2. Roll dough into a 14-inch circle on a lightly floured surface. Place dough on a 14-inch pizza pan or baking sheet coated with cooking spray.

3. Heat oil in a large nonstick skillet over medium-high heat. Remove casing from sausage. Add sausage to pan; cook 2 minutes, stirring to crumble. Add mushrooms, bell peppers, onion, crushed red pepper, and garlic; sauté 4 minutes, stirring occasionally.

4. Spread sauce over dough, leaving a 1-inch border. Arrange cheese evenly over sauce. Arrange turkey mixture evenly over cheese. Bake at 500° for 15 minutes or until crust and cheese are browned. Cut into 12 wedges.

Note:

This updated version of Pizza Supreme is based on a recipe that originally ran in Cooking Light, March 2011. The recipe was retested and updated for Cooking Light Crave!, Oxmoor House, 2013.

David Bonom,

March 2011